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Best Honey Crunch Pecan Pie

Best Honey Crunch Pecan Pie

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Submitted by walkindude1967

Honey crunch pecan pie: classic pecan pie with a bourbon-laced custard filling topped with caramelized honey-pecan brittle. Two-stage pie that turns Thanksgiving pecan into a showstopper.

YIELD

16 servings

PREP

15 min

COOK

65 min

READY

80 min

Pecan pie with a praline crown. Regular pecan pie is great, but this version goes one step further with a honey-butter-brown-sugar caramel poured over pecan halves and baked into a glossy, crunchy topping during the final 10 minutes. The result is two textures: gooey filling underneath, brittle on top.

A tablespoon of bourbon in the filling is the not-so-secret Southern move. It cuts the corn syrup sweetness with a whiff of barrel-aged warmth and pairs perfectly with the toasted pecan flavor. Don’t substitute. Bourbon makes this pie what it is.

The two-stage baking is what separates this from regular pecan pie. The custard filling bakes for the first 50 minutes alone, then you pull the pie, spread the honey crunch over the top, and return it to the oven for the final 10 to 12 minutes. That short second bake bubbles the caramel just enough to glaze it without scorching.

Foil-tent the crust edge for the last 30 minutes or it’ll scorch before the filling sets.

Pro Tips

  • Use chopped pecans inside the filling and full halves for the topping. Two textures, two looks.
  • Let pie cool completely before slicing. Hot pecan pie runs everywhere.
  • The crunch topping should bubble actively but not turn dark amber when you pull it.
  • For deeper flavor, toast chopped pecans before folding into the filling.

Variations

  • Swap bourbon for dark rum or Grand Marnier for different flavor profiles.
  • Add 1 teaspoon cinnamon and ½ teaspoon nutmeg to the filling for spiced pecan pie.
  • Drizzle the cooled pie with melted chocolate for triple-decker decadence.

Ingredients

Crust
1 ⅓ 315
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML VEGETABLE SHORTENING
butter flavor *
4 60
TABLESPOONS ML WATER
cold
Pecan filling
4 4
LARGE LARGE EGGS
lightly beaten
¼ 59
CUP ML BROWN SUGAR
packed *
¼ 59
CUP ML SUGAR
granulated
1 237
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML VANILLA EXTRACT
1 15
TABLESPOON ML BOURBON
2 30
TABLESPOONS ML BUTTER
melted
1 237
CUP ML PECANS
chopped
Crunch topping
79
CUP ML BROWN SUGAR
acked *
3 45
TABLESPOONS ML BUTTER
3 45
TABLESPOONS ML HONEY
1 ½ 355
CUPS ML PECAN HALVES

Directions

Preheat oven to 350℉ (180℃).

For crust :Combine flour and salt in mixing bowl.

Cut in shortening with pastry blender or 2 knives until mixture is uniform.

Sprinkle in water, 1 tablespoon. at a time, until dough forms a ball.

On lightly floured surface, roll crust into circle ⅛ inch thick and about 1½ inches larger than inverted 9 inch pie plate.

Gently, ease dough into pie plate, being careful not to stretch the dough.

Fold pastry edge under to make double thickness around rim.

Flute as desired.

For Filling: Combine all ingredients except pecans.

Mix well.

Fold in chopped pecans;spoon filling into unbaked pastry shell.

Bake at 350℉ (180℃) F 50 to 55 minutes.

During last 30 minutes of baking, cover edge of pastry shell with aluminum foil to prevent over browning.

For Topping:Combine sugar, butter and honey in medium saucepan.

Cook over medium heat until sugar dissolves, about 2 to 3 minutes.

Stir constantly.

Add pecan halves.

Stir until pecans are well coated.

During last 10 minutes of baking, remove pie from oven;spread crunch topping evenly over top.

Return pie to oven; bake remaining 10 to 12 minutes or until topping is bubbly and golden brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 929 66% from fat
 % Daily Value *
Total Fat 69g 106%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 249mg 83%
Sodium 762mg 32%
Total Carbohydrate 22g 22%
Dietary Fiber 8g 31%
Sugars g
Protein 34g
Vitamin A 14% Vitamin C 1%
Calcium 9% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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